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Layered Toffee Cake
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2 cups heavy whipping cream
1/2 cup caramel or butterscotch ice cream topping
1/2 teaspoon vanilla extract
1 prepared angel food cake (16 ounces)
9 Heath candy bar (1.4 ounces each), chopped
In a mixing bowl, beat cream just until it begins to thicken. Gradually add the
ice cream topping and vanilla, beating until soft peaks form. Cut cake
horizontally into three layers. Place the bottom layer on a serving plate; spread
with 1 cup cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place top
layer on cake; frost top and sides with remaining cream mixture and sprinkle with
the remaining candy bar. Store in the refrigerator.
Yield: 12-14 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |